The Montes family opened its first eatery in Querétaro, Mexico in 1978, but its members have always craved a chance to bring their delicacies across the border. That's why they opened Molé, where they whip up everything from mini pork tacos smothered in a slow-cooked pepper sauce to enchiladas filled with chicken and sliced avocado. They even showcase their zesty flavors during breakfast with options such as a Mexican-style benedict with fried egg, refried beans, and oaxaca cheese. To complement each feast, Molé’s bartenders pour plenty of domestic and imported brews and mix libations such as tamarindo margarita.
The cooks at Fish Place fill their menu with Cajun and Creole-inspired seafood dishes, such as rich seafood gumbo and shrimp po-boy sandwiches with jalapeño mayonnaise. They also fry up oysters, redfish, and popcorn shrimp, and assemble 25-to-75-piece “Family Seafood Packs” with combinations of catfish, tilapia, chicken, hushpuppies, and fries.
Words such as “shrimp” and “gumbo” decorate the wallpaper in a handwritten pattern, just as they did in the oval office during the Jimmy Carter presidency. Furthermore, the cooks’ daily specials appear as vivid chalkboard portraits.
Mole sauce is traditionally made with fistfuls of dried poblano peppers and hints of chocolate. Drawing on recipes for time-tested Mexican cuisine such as this, cooks at Tequila Restaurant fill the kitchen with the clatter of pots and pans. Chimichangas and avocados stuffed with strips of beef sizzle in hot oil, and carne asada crackles against a skillet beneath slices of peppers and onions. Ranks of tequila bottles stand on a shelf behind the bar, waiting to fill margarita glasses or help write a cowboy ballad that is due the next day.
A friendly owner and an array of housemade desserts add a down-home element to the dishes served at Atomic Omelette and Grill, where diner- and southern-style classics comprise an ample menu. For breakfast, signature omelets get a kick from pecan-smoked bacon and serrano peppers, and pancakes come in one of seven flavors such as bananas foster or white chocolate and macadamia nut. Later in the day, sliced rib-eye steak is stacked inside authentic philly cheesesteaks, and chicken-fried chicken is accompanied by garlic bread and gravy.
At El Patron, chefs cook up an expansive menu of Mexican cuisine. Fajitas carry bounties of beef, chicken, chorizo, or veggies sizzling freshly on hot skillets, supported by a cast of burritos, quesadillas, and enchiladas, as well as vegetarian options. Meanwhile, a drinks menu details domestic and imported draft beers, as well as margaritas with lime, peach, strawberry, or mango.
The chefs flavor their Filipino dishes with seasoning in mild to tear-inducing spice levels. They lace the pancit canton’s fried yellow noodles around chicken, shrimp, and veggies, and arrange cabbage, asparagus, squash, peppers, beans, and celery in the vegetarian special’s dish. Mouth temperatures rise with the spicy pepper pork and chicken dishes served hot, very hot, or extremely hot with a certified firefighter on standby.